Best 4 Mixed Vegetable Lentil Bake Recipes

Indulge in a delectable medley of flavors and textures with our Mixed Vegetable Lentil Bake, a symphony of wholesome ingredients harmoniously combined. This hearty dish features an array of colorful vegetables, lentils, and aromatic spices, all nestled in a creamy and flavorful sauce. Each bite offers a delightful contrast of textures, from the tender lentils to the crisp vegetables, enveloped in a velvety sauce that tantalizes your taste buds. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a healthier alternative, this Mixed Vegetable Lentil Bake promises satisfaction with every serving. Its versatility allows for customization; add your favorite vegetables, lentils, or spices to create a dish that perfectly suits your palate. Explore the detailed recipe inside to embark on a culinary journey that nourishes your body and soul. Additionally, discover variations of this classic dish, including a vegan version for those with dietary restrictions, a one-pot lentil bake for easy cleanup, and a slow-cooker lentil bake for effortless preparation.

Let's cook with our recipes!

SPICY ROOT & LENTIL CASSEROLE

Spicy root & lentil casserole image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Time 45m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium

LENTIL RICE AND VEGGIE BAKE

Lentil Rice and Veggie Bake image

This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen. I found this on another website, we enjoy this meal often, and its easy on the budget.

Provided by MommaKim

Categories Vegan

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentil
1 teaspoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper

Steps:

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350° F (175°C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce mixed with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, or until bubbly.
This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.

Nutrition Facts : Calories 304.2, Fat 2.8, SaturatedFat 0.4, Sodium 324.4, Carbohydrate 56.8, Fiber 7.7, Sugar 4.8, Protein 15.4

LENTIL AND MIXED VEGETABLE CASSEROLE

Lentil and Mixed Vegetable Casserole image

Sort through the lentils carefuult before cooking, to remove any that are too light or too dark. Rinse before cooking. Use any vegetable combo that you choose, or soup flavor, this casserole allows alot of creativity. Sprinkle mozzarella over top before you serve.

Provided by KittyKitty

Categories One Dish Meal

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb dried lentils, sorted and rinsed (2 cups)
2 (14 1/2 ounce) cans ready to serve vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
1 (10 3/4 ounce) can condensed golden mushroom soup

Steps:

MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker.
Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender.
Stir in veggies and soup.
Cover and cook on low heat about 30 minutes or until veggies are tender.

Nutrition Facts : Calories 229.2, Fat 2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 474.7, Carbohydrate 37.3, Fiber 17.4, Sugar 2.1, Protein 15.7

VEGETARIAN LENTIL CASSEROLE

Vegetarian Lentil Casserole image

This lentil casserole is so quick and easy. Put everything in one pan and bake. And it's so tasty! I've modified it slightly from my friend's recipe.

Provided by Rachel Meytin

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
1 ½ cups uncooked brown rice
3 ¾ cups low-sodium vegetable stock
1 ½ cups French green lentils, rinsed
1 ½ cups shredded Cheddar cheese
1 cup chopped onion
1 cup whole kernel corn, drained
1 cup shredded carrots
½ cup water
1 teaspoon dried oregano
1 teaspoon ground thyme
¼ teaspoon garlic powder
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
Rinse and drain rice. Transfer to the prepared baking dish.
Add vegetable stock, lentils, Cheddar, onion, corn, carrots, water, oregano, thyme, garlic powder, and salt to the rice. Stir it up until well mixed. Cover with a lid or aluminum foil.
Bake in the preheated oven until the rice and lentils are tender, about 1 1/2 hours.

Nutrition Facts : Calories 370 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 7.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 375.8 mg, Sugar 3.7 g

Tips:

Use a variety of vegetables. This will ensure that your bake is packed with flavor and nutrients. Some good options include carrots, celery, onions, bell peppers, and broccoli.
Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or chili powder can go a long way in enhancing the flavor of your bake.
Make sure your lentils are cooked through before adding them to the bake. Otherwise, they will be hard and unpleasant to eat.
If you don't have time to cook the lentils yourself, you can use canned lentils instead. Just be sure to rinse them well before adding them to the bake.
Serve the bake with your favorite sides. Some good options include rice, quinoa, or a simple salad.
Leftovers can be stored in the refrigerator for up to 3 days. You can also freeze the bake for up to 3 months.

Conclusion:

Mixed vegetable lentil bake is a healthy and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try!